bernardsmith
Well-Known Member
A few days ago I made some feta cheese using cow's milk. A couple of days in the brine (made with whey, salt ,vinegar and Ca Cl) and the cheese is "slimy". Is there a way to repair this? I am thinking of air drying and adding the cheese to a fresh batch of brine but will this repair this cheese or is this batch a lost cause? Thanks. (PS Never had this problem before but I am aware that a brine with less Ca Cl than the cheese can extract the calcium from the cheese and this results in a slimy surface..).